Recipe: Tasty [Macrobiotic] Carrot Pound Cake

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Recipe: Tasty [Macrobiotic] Carrot Pound Cake
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Recipe: Tasty [Macrobiotic] Carrot Pound Cake Delicious, fresh and tasty.

[Macrobiotic] Carrot Pound Cake. For this vegan carrot cake, you'll need two mixing bowls and cake pan(s). In the first bowl, mix together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. [Macrobiotic] Carrot Pound Cake This pound cake is fragrant with cinnamon and is packed with a range of flavours and textures. The flavor of carrot matches with the natural taste of maple syrup and the sweet tartness of raisins.

I wanted to make an even more delicious pound cake!

So I challenged myself with that goal in mind.

I used less oil this time than last time.

You can cook [Macrobiotic] Carrot Pound Cake using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of [Macrobiotic] Carrot Pound Cake

  1. It’s of [Batter].

  2. You need 150 grams of Cake flour.

  3. Prepare 75 grams of Whole wheat flour.

  4. You need 1 1/2 tbsp of Baking powder.

  5. You need 1 pinch of Salt.

  6. Prepare 150 grams of Grated carrots (grated).

  7. You need 30 grams of Walnuts.

  8. Prepare 30 grams of Raisins.

  9. Prepare 1 tsp of Cinnamon powder.

  10. You need 1 tsp of Grated ginger.

  11. Prepare of [Wet Ingredients].

  12. You need 45 ml of Canola oil.

  13. Prepare 50 ml of Maple syrup.

  14. It’s 150 ml of Apple juice.

I added in rice syrup after seeing it featured on Macrobiotic Papa's blog, which I often.

And when I recently baked this Healthy Carrot Pound Cake, memories of that birthday and their doctored-up cake mix floated through my mind… But this homemade carrot cake definitely tasted SO much better — and it's almost as easy to make!

You just need two bowls and a fork to make this healthy carrot cake.

This Carrot Pound Cake Recipe is a combination of a moist carrot cake and a dense, tender pound cake topped with cream cheese frosting AND candied carrot ribbons!

[Macrobiotic] Carrot Pound Cake instructions

  1. Peel the carrots and the ginger and then grate them..

  2. Combine the cake flour, whole wheat flour, baking powder, and salt in a bowl and mix together with a whisk..

  3. Gently toast the walnuts in a frying pan. Then put them in a plastic bag and then break them up by crushing them with a rolling pin..

  4. Add the grated carrot, ginger and wet ingredients to the mixture from Step 2. Mix together with a spatula, and then add in the walnuts mixing until the mixture is no longer floury..

  5. Line a cake tin with parchment paper and pour the batter from Step 4 into it. Then gently even it out with a spatula..

  6. Place the cake tin on a baking tray, and bake for 50-60 minutes in an oven preheated to 180℃. Once baked, remove from the tin and leave the cake to cool..

You get the best of both worlds!

The flavor of a traditional carrot cake topped with cream cheese frosting, plus the wonderfully rich texture of classic pound cake.

I am a bit obsessed with turning classic dishes into something else.

Take this new carrot pound cake recipe I have below for you.

It is a classic carrot cake idea turned into a highly fattening but delicious pound cake.